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“This was tough for me as after just being named as Devon’s best chef I really wanted to push on from that.

“I’ll now be setting up my own business which looks to promote local ingredients in Devon.”

Mr Fearon will now be working on a new business venture called the Devon Food Movement in which he will set up a number of pop-up events around the county offering set menus made with ingredients sourced from within a five-mile radius of the venue.

When he took over at The Treby Arms, the restaurant was one of the only venues in the county to hold a Michelin star.

Mr Fearon was named as Devon's best chef at an awards ceremony last year

However, it lost the star in late 2017 following the release of the new Michelin Guide.

Mr Fearon’s career has been a successful one thus far.

After starting as a kitchen assistant at a country pub, he found himself taking charge aged 18 when the owner and chef passed away suddenly.

He won several awards during his five years at the pub, including as one of the Top 50 Sunday Roasts in the country, an accolade shared with the likes of Gordon Ramsay, before develop his skills further at L'Amuse Bouche, a boutique hotel in the Midlands.

A stint at the HH Restaurant near Exeter followed, before moving to the Horn of Plenty, near Tavistock, with head chef Scott Paton.

While they were in the kitchen together, the hotel and restaurant went from Three AA Stars to four and moved from Two Rosettes to Three.

Inside The Treby Arms, which is dropping its fine-dining offerings in favour of becoming a regular pub

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Leon Theisinger, director at the Treby Arms, said: "The whole team at the Treby Arms wishes Luke all the future success he deserves.

"Luke clearly has talent for traditional fine dining and it's always a shame when talent leaves, but at the Treby Arms we believe it's extremely important that a chef can pursure their passion and we know Luke will do just that."